Global Patent Index - EP 2324714 A1

EP 2324714 A1 20110525 - Method for preparing a bread product and bread product thus obtained having a crispy crust

Title (en)

Method for preparing a bread product and bread product thus obtained having a crispy crust

Title (de)

Verfahren zur Herstellung eines Brotproduktes und damit erhaltene Brotprodukte mit einer knusprigen Kruste

Title (fr)

Procédé de préparation d'un produit de boulangerie et produit de boulangerie ainsi obtenu doté d'une croûte croustillante

Publication

EP 2324714 A1 20110525 (EN)

Application

EP 09173645 A 20091021

Priority

EP 09173645 A 20091021

Abstract (en)

The invention provides a method for preparing a bread product comprising (a) providing a frozen pre-baked bread product having a bread crumb and a bread crust, (b) creating a plurality of perforations through the bread crust of the frozen pre-baked bread product, and (c) optionally baking the product thus obtained. Such bread product may have a crispier crust and a better crispiness retention of the crust than a bread product without perforations in the crust.

IPC 8 full level

A21D 8/00 (2006.01); A21D 6/00 (2006.01); A21D 8/02 (2006.01); A21D 15/02 (2006.01)

CPC (source: EP)

A21D 13/00 (2013.01)

Citation (applicant)

  • WO 2005077192 A1 20050825 - WAGENINGEN CT FOR FOOD SCIENCE [NL], et al
  • US 2007054025 A1 20070308 - SANTINI LUIS A [US]
  • CA 2026695 A1 19910609 - GEN MILLS INC [US]
  • LUYTEN, H.; PLIJTER, J.J.; VAN VLIET, T.: "Crispy / crunchy crusts of cellular solid foods: A literature review with discussion", JOURNAL OF TEXTURE STUDIES, vol. 35, 2004, pages 445 - 492
  • C. PRIMO-MARTIN ET AL.: "Effect of water activity on fracture and acoustic characteristics of a crust model", JOURNAL OF FOOD ENGINEERING, vol. 90, 2009, pages 277 - 284
  • CASTRO-PRADA, E.M. ET AL.: "Relationship between water activity, deformation speed, and crispness characterization", JOURNAL OF TEXTURE STUDIES, vol. 40, 2009, pages 127 - 156
  • CHIEN-HSIEN CHEN ET AL., FOOD HYDROCOLLOIDS, vol. 22, 2008, pages 1584 - 1595

Citation (search report)

  • [X] EP 1563737 A2 20050817 - KRAFT FOODS HOLDINGS INC [US]
  • [X] JP 2006304735 A 20061109 - NISSHIN FLOUR MILLING INC
  • [A] PRIMO-MARTIN C ET AL: "Effect of structure in the sensory characterization of the crispness of toasted rusk roll", FOOD RESEARCH INTERNATIONAL, ELSEVIER APPLIED SCIENCE, BARKING, GB, vol. 41, no. 5, 1 January 2008 (2008-01-01), pages 480 - 486, XP022696084, ISSN: 0963-9969, [retrieved on 20080229]
  • [A] VAN NIEUWENHUIJZEN N H ET AL: "Water content or water activity: What rules crispy behavior in bread crust?", JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol. 56, no. 15, August 2008 (2008-08-01), pages 6432 - 6438, XP002572611, ISSN: 0021-8561

Designated contracting state (EPC)

AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HR HU IE IS IT LI LT LU LV MC MK MT NL NO PL PT RO SE SI SK SM TR

Designated extension state (EPC)

AL BA RS

DOCDB simple family (publication)

EP 2324714 A1 20110525

DOCDB simple family (application)

EP 09173645 A 20091021